8 oz cream cheese softened
1/4 cup sour cream
1 pound loaf French bread
3/4 cup orange marmalade
1 cup milk
1 1/2 tsp vanilla
2 1/2 cups chopped almonds (10 oz)
Combine cream cheese & sour cream until smooth; set aside. Trim off ends of bread; cut loaf into 20 slices. Spread half the slices on one side with cheese mixture. Spread remaining 10 slices on one side with marmalade. Sandwich slices together; set aside.
In a shallow dish use fork to beat eggs, milk & vanilla together. Place half the almonds in another shallow dish. Dip both sides of sandwiches in egg mixture & allow excess to drip off. Coat both sides of sandwiches with almonds.
Place coated sandwiches on baking sheet lined with waxed paper; cover & freeze 3 hours or until firm. Transfer to freezer bag, & freeze up to 1 month.
To serve: Preheat oven to 350. Place frozen French toast on large greased baking sheet. Bake 30-35 minutes or until golden & heated through, turning once. Serve with maple syrup.